Coca de Sant Joan recipe

Carmen, author of "Yerbabuena en la Cocina", brings us the recipe to enjoy the Night of San Juan in the best way: with a delicious custard, pine nut, and candied fruit coca. I encourage you to make it at home!

Although, with the cold weather these last few days, no one would believe it, we are on the brink of the summer solstice and on the eve of the shortest night of the year, San Juan’s Night. There are many culinary traditions across different parts of Spain; this time I bring you one of the star recipes that in many corners of Catalonia cannot be missing on that night, the "Coca de San Juan", which I have decorated with custard, pine nuts, and candied fruit.

There are many customs and rituals celebrated throughout Spain, but they all share one main protagonist: fire. Tradition dictates that we should throw into it, even if only symbolically, all the negative things from recent months so that they are left behind and we can purify ourselves.

Set of Le Creuset ramekins and Le Creuset salad bowl

I keep this tradition very close to my heart. I remember when I was a child and lived in Vigo; when June arrived, the children on my street, taking advantage of the fact that there was no school in the afternoons, would look for and collect things that could burn, and then compete with other kids from other streets to build the best and biggest bonfires.

Adults took part too: they prepared a queimada around the fire and ended the night with it amid spells and incantations.... I can still smell the aroma of orujo, coffee beans, and lemon peel burning slowly. What a magical night!

How to make a custard Sant Joan coca for this festival

INGREDIENTS

For the starter dough:
100gr strong flour
100ml milk
20gr fresh baker's yeast

For the coca:
The starter dough previously prepared
350gr strong flour
110gr sugar
50ml milk
100gr softened butter
2 eggs
1 teaspoon vanilla essence
Orange and lemon zest
50ml orange blossom water
1 pinch of salt

For the decoration:
250gr pastry cream
Candied fruit
Pine nuts
Sugar
Egg for brushing

METHOD

The night before, we prepare the starter dough. To make the starter dough, place the fresh yeast dissolved in the milk in a bowl and mix with the flour. Cover and let it sit in the fridge for 12 hours.